We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Japanese Beef Bowl

January 23, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Japanese		1	Servings

INGREDIENTS

1	lb	Sirloin steak; partially frozen
1	md	Yellow onion; wedged
1		Beef bouillon cube; dissolved in 2 c. hot water
2	tb	Cornstarch (in 1 c. cold water)
		Garlic powder
		Soy sauce
		Minced fresh ginger root
		Crushed red pepper
		Cooking oil
		Cooked white rice (short grain)

INSTRUCTIONS

Heat wok (skillet); add a little oil. Stir-fry onion wedges until tender,
about 2 minutes. Remove and add more oil to wok. Add steak (sliced in thin
strips across grain) and season with garlic powder, soy sauce and red
pepper. Stir-fry 3 to 4 minutes. Push meat to side of wok and pour in
bouillon mixture; heat and add cornstarch mixture to thicken. Stir in meat
and onions. Serve over rice, topped with ginger root and soy sauce to
taste.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 211 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997

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